Picture this: tender chicken, fluffy dumplings, and a rich, savory broth—all made while you do absolutely nothing. No babysitting the stove. No fancy chef skills.
Just a crockpot and a few ingredients. This isn’t your grandma’s labor-intensive recipe (sorry, Grandma). It’s the lazy person’s guide to comfort food glory.
Why spend hours cooking when your crockpot can do the work? And the best part? It tastes like you slaved over it.
Ready to trick everyone into thinking you’re a culinary genius? Let’s go.
Why This Recipe Slaps
First, it’s stupidly easy. Dump ingredients, press a button, walk away.
Second, the dumplings are pillowy clouds of joy, not dense hockey pucks. Third, the broth? Rich, flavorful, and begging to be soaked up with bread.
It’s the ultimate comfort food without the effort. Even picky eaters will shut up and eat it. And if they don’t, well, more for you.
Ingredients You’ll Need
- 1.5 lbs boneless, skinless chicken thighs (breasts work, but thighs are juicier)
- 4 cups chicken broth (store-bought or homemade, we won’t judge)
- 1 cup diced carrots (or cheat with baby carrots)
- 1 cup diced celery (the crunch you didn’t know you needed)
- 1 small onion, diced (tears optional)
- 2 cloves garlic, minced (or 1 tsp garlic powder if you’re lazy)
- 1 tsp dried thyme (because fancy)
- 1 tsp salt (adjust to taste, you rebel)
- 1/2 tsp black pepper (the spice of life)
- 1 can (10.5 oz) cream of chicken soup (the secret weapon)
- 1 cup frozen peas (optional, but adds color)
- 1.5 cups biscuit dough (the pre-made kind—no shame)
Step-by-Step Instructions (AKA How to Look Like a Pro)
- Throw the chicken, broth, carrots, celery, onion, garlic, thyme, salt, and pepper into the crockpot.
Stir like you mean it.
- Cook on low for 6 hours or high for 3 hours. Walk away. Nap. Binge a show.
The crockpot’s got this.
- Shred the chicken. Use two forks or just your hands (washed, please).
- Stir in the cream of chicken soup and peas. This is where the magic happens.
- Drop spoonfuls of biscuit dough on top. Don’t overthink it. They’ll expand like your waistline.
- Cover and cook on high for 1 more hour. Resist the urge to peek. Steam is your friend.
- Serve hot. Pretend you worked harder than you did.
Storage: Because Leftovers Are Life
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or on the stove (add a splash of broth if it’s too thick). Want to freeze it? Cool completely, then freeze for up to 2 months.
Thaw in the fridge overnight before reheating. Pro tip: Freeze dumplings separately—they get mushy otherwise.
Why This Recipe Is a Game-Changer
It’s minimal effort for maximum reward. Perfect for busy weeknights, lazy Sundays, or when you just can’t adult anymore.
The crockpot does the heavy lifting, and you get all the credit. Plus, it’s customizable (see alternatives below). It’s also budget-friendly—cheap ingredients, big flavor.
And let’s be real, comfort food that cooks itself? That’s a win.
Common Mistakes (Don’t Be That Person)
- Overcrowding the dumplings. They need space to puff up. Don’t smother them.
- Using cold biscuit dough straight from the fridge. Let it sit out for 10 minutes—it’ll cook more evenly.
- Peeking too often. Every time you lift the lid, you add 15 minutes to the cook time.
Patience, grasshopper.
- Skimping on seasoning. Taste the broth before adding dumplings. Bland food is a crime.
Alternatives for the Adventurous (or Lazy)
- Vegetarian? Swap chicken for mushrooms and use veggie broth. Skip the cream of chicken soup or use a vegan version.
- Gluten-free? Use GF biscuit dough and cream of chicken soup.
Check labels—some broths have hidden gluten.
- Want more veggies? Add corn, green beans, or potatoes. Go wild.
- Short on time? Use pre-shredded rotisserie chicken. Just add it with the soup and peas, then cook for 30 minutes.
FAQs (Because You’re Curious)
Can I use chicken breasts instead of thighs?
Yes, but thighs are juicier and harder to overcook.
Breasts can dry out if you’re not careful. Your call.
Why cream of chicken soup?
It thickens the broth and adds richness. If you hate canned soup, mix 1 cup broth with 2 tbsp flour and stir it in instead.
Can I make this without a crockpot?
Sure, but then you’ll actually have to cook.
Simmer everything on the stove for 30 minutes, then add dumplings and cover for 15 more. More work, same result.
My dumplings are gummy. What went wrong?
You probably overcooked them or stirred too much.
Dumplings are delicate. Treat them like a bad Tinder date—ignore them and they’ll turn out better.
Can I use homemade dumplings?
Absolutely. Mix 1.5 cups flour, 2 tsp baking powder, 1/2 tsp salt, and 3/4 cup milk.
Drop spoonfuls on top. But IMO, pre-made dough is the lazy chef’s best friend.
Final Thoughts
This crockpot chicken and dumplings recipe is the ultimate hack for delicious, no-fuss comfort food. It’s forgiving, flexible, and foolproof.
Whether you’re feeding a family or just yourself (no judgment), it’s a guaranteed crowd-pleaser. So dust off that crockpot and let it do the work. You’ve got better things to do—like eating.